This fresh and healthy za’atar baked salmon and greens takes less than 20 minutes to get on the table and certainly doesn’t lack in the flavour department. The lemony flavour from the sumac cuts through the rich salmon and pairs perfectly with the nutty tahini greens.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the pickled onions (store in a glass jar in the fridge).
Ingredients
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
- ½ tsp peppercorns (optional)
- ½ tsp coriander seeds (optional)
- ½ tsp cumin seeds (optional)
Method
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar, and salt.
- Bring to a boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Prepare the spice mix (store in a jar in the pantry).
Ingredients
- 1 Tbsp sesame seeds
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp sumac
- 1 tsp coconut sugar
- Salt and pepper
Method
- Add all the ingredients to a jar and shake to mix.
Make the tahini sauce (store in an airtight container in the fridge, and bring to room temperature before serving).
Ingredients
- ¼ cup tahini
- 1 lemon (juice)
- 1 clove garlic (crushed)
- 1-3 Tbsp water
Method
- Add all of the ingredients to a small bowl and mix well to combine, you want it to be a creamy, drizzling consistency so you may need to use 1-3 Tbsp of water to thin it out depending on the tahini you used.
Tips
- This is a lighter meal, if you’ve got a hungry household to feed we recommend serving it alongside some baked potatoes or sweet potatoes.
- When cooking the salmon, you can turn the oven to the grill setting during the last few minutes, this helps the exterior to get deliciously crispy without overcooking it.
- Once the vegetables have steamed, place them into a bowl of ice water. The ice water stops the veggies from cooking any further so that they keep their colour and texture.
Shortcuts
Vegetables
- You can use any greens you’d like or swap out for a simple garden salad if you’d prefer.
- Serve alongside some baked potatoes or sweet potatoes.
Protein
- For a vegetarian option, roast a tin of chickpeas (rinsed and drained) in the spice mix and a little olive oil for 20-25 minutes until golden brown. Add the chickpeas to the steamed greens with tahini sauce and serve alongside some pan-fried halloumi.
- Swap out the salmon for chicken thighs, roast in the same spice mix and a little olive oil for 35 minutes until golden brown and cooked through.
Other
- Swap out the tahini sauce for whipped feta.
Whipped feta
Ingredients
- 90g feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- add all the ingredients into a blender or food processor and blend until smooth and creamy (We prefer to make whipped feta in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend).
Ingredients
Za’atar crusted salmon
- 600g salmon (fillets or tail)
- 2 tsp dijon mustard
- 1 Tbsp sesame seeds
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tsp sumac
- 1 tsp coconut sugar
- Salt and pepper
Steamed greens
- 250g green beans (1 bag)
- 250g broccolini (1 bag)
- 1 Tbsp olive oil
- Salt and pepper
Tahini sauce
- ¼ cup tahini
- 1 lemon (juice)
- 1 clove garlic (crushed)
- 1-3 Tbsp water
Garnish
- Pickled onions
- ½ cup coriander (roughly torn)
Method
- Preheat the oven to 200 degrees fan bake.
- Get started by making the pickled onions.
- Add all of the spices, coconut sugar, sesame seeds and a little salt and pepper to a small bowl; mix well to combine.
- Place the salmon skin side down on a lined baking tray. Brush the mustard over the fillets and then sprinkle over the spice mix.
- Place in the oven to cook for 10-15 minutes, depending on the thickness of the fillets/tail.
- To make the tahini sauce, simply add all of the ingredients to a small bowl and mix well to combine, you want it to be a creamy, drizzling consistency so you may need to use 1-3 Tbsp of water to thin it out depending on the tahini your using.
- Steam the green beans and broccolini – we steamed them in two batches, green beans for 3 minutes and broccolini for 4 minutes until al dente.
- Once cooked we added them to a bowl of iced water to stop stops them from cooking any further so that they keep their colour and texture. Drain, pat dry, drizzle over the olive oil and season with salt and pepper.
- Once the salmon has cooked, garnish with pickled onions and coriander. Add the greens to a large plate or platter and drizzle over the tahini sauce.
Variations
Vegetables
- You can use any greens you’d like or swap out for a simple garden salad if you’d prefer.
- Serve alongside some baked potatoes or sweet potatoes.
Protein
- For a vegetarian option, roast a tin of chickpeas (rinsed and drained) in the spice mix and a little olive oil for 20-25 minutes until golden brown. Add the chickpeas to the steamed greens with tahini sauce and serve alongside some pan-fried halloumi.
- Swap out the salmon for chicken thighs, roast in the same spice mix and a little olive oil for 35 minutes until golden brown and cooked through.
Other
- Swap out the tahini sauce for whipped feta.
Whipped feta
Ingredients
- 90g feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- add all the ingredients into a blender or food processor and blend until smooth and creamy (We prefer to make whipped feta in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend).
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox